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Author Topic: Food/Recipe Thread  (Read 450756 times)

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #560 on: September 17, 2015, 01:02:19 PM »
I used parve creamer
Pareve creamer does not equal SCM. Besides the fact, I have issues with pareve creamers, as I'm generally averse to eating chemicals unnecessarily.

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #561 on: September 17, 2015, 01:03:37 PM »
Any links to BPA Free rectangular containers on amazon that I can use for Sous vide? PITA trying to find one.
I found that local kitchen/restaurant supply stores have better deals than Amazon ever does on things like this. You can often get into Restaurant Depot/Jetro for free on a one-day pass obtained in-store. In LA Surfas is my go-to place.

Offline etech0

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Re: Food/Recipe Thread
« Reply #562 on: September 17, 2015, 01:11:58 PM »
Pareve creamer does not equal SCM. Besides the fact, I have issues with pareve creamers, as I'm generally averse to eating chemicals unnecessarily.
If you'll read my original post... I boiled parve creamer with sugar to get "SCM".

It's possible that I didn't like it because it tasted like chemicals :).
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #563 on: September 17, 2015, 01:13:50 PM »
If you'll read my post... I boiled parve creamer with sugar to get "SCM".

It's possible that I didn't like it because it tasted like chemicals :).
Also when you boil pareve creamer it separates into 2 layers and won't really recombine after that. Plus I think heating it causes some chemical reaction that makes it taste bad afterwards. Heating it above a simmer (like for making pareve ganache) generally doesn't work out IME.

Offline etech0

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Re: Food/Recipe Thread
« Reply #564 on: September 17, 2015, 02:56:37 PM »
Also when you boil pareve creamer it separates into 2 layers and won't really recombine after that. Plus I think heating it causes some chemical reaction that makes it taste bad afterwards. Heating it above a simmer (like for making pareve ganache) generally doesn't work out IME.
Good to know!

So how DO you make a decent sweetened condensed milk?
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Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #565 on: September 17, 2015, 03:11:58 PM »
Good to know!

So how DO you make a decent sweetened condensed milk?

One alternative I found involves dairy-free milk powder.

The other main alternative I found involves just coconut milk, sugar and flavoring.

I haven't tried either, that's why I was asking for someone's experience.

Offline henche

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Re: Food/Recipe Thread
« Reply #566 on: September 17, 2015, 03:16:01 PM »
Also when you boil pareve creamer it separates into 2 layers and won't really recombine after that. Plus I think heating it causes some chemical reaction that makes it taste bad afterwards. Heating it above a simmer (like for making pareve ganache) generally doesn't work out IME.

Isn't it intended to be put into hot drinks?

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #567 on: September 17, 2015, 03:19:10 PM »
Isn't it intended to be put into hot drinks?
Yes, but adding cold non-dairy creamer to a hot drink which is at the hottest 212F brings the temp down to under boiling, this you're not boiling anything. Subjecting the non-dairy creamer to heat and raising the temp to boiling is what causes the split, not being put in hot liquid.

Offline noturbizniss

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Offline etech0

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Re: Food/Recipe Thread
« Reply #569 on: September 17, 2015, 06:46:24 PM »
One alternative I found involves dairy-free milk powder.

The other main alternative I found involves just coconut milk, sugar and flavoring.

I haven't tried either, that's why I was asking for someone's experience.
ty
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Offline mek

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Re: Food/Recipe Thread
« Reply #570 on: September 17, 2015, 07:04:58 PM »
Did the recipe you made call for real SCM or using cream of coconut instead? It would seem that if you just subbed CoC for SCM without adding any more sugar the pie would have turned out not as sweet as intended. That may have been fine for a pie, put if you want to use SCM to make fudge you need the extra sugar.
I know how to make SCM dairy: take milk, add sugar, reduce until thick. My question was about making it dairy-free.

It called for scm. Creme of coconut is very sweet in itself so there was no need for added sugar. There is a very big difference between coconut milk and creme of coconut

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #571 on: September 17, 2015, 07:16:53 PM »
It called for scm. Creme of coconut is very sweet in itself so there was no need for added sugar. There is a very big difference between coconut milk and creme of coconut
I'm well aware of the differences between them. However, cream of coconut has a thinner viscosity among the differences making it not a great sub for some things like fudge.

You need to know the role SCM is playing in the recipe:
-it's either just a replacement for milk and sugar, making CoC a great sub
-or it's used for its thickening properties (among its sweetness and milky properties), making CoC a poor sub. SCM has milk proteins in it while all CoC doesn't. (Try making chocolate fudge with CoC and you'll get a thick ganache.)

CoC also has a coconut flavor, which you may or may not want. If you want one, great. If you just want sweetness without the flavor, the coconut flavor can be hard to mask (depending on the recipe).

Finally, all the above is in reference to Cream of Coconut. Coconut Cream is yet another different product. Coconut cream is unsweetened while CoC is sweetened. Unlike coconut milk which doesn't requite a hechsher unless it's a product of China, Coconut Cream and CoC both require a hechsher.  This article goes into detail about how each is made.

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #572 on: September 17, 2015, 07:53:24 PM »

Offline Yehoshua

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Re: Food/Recipe Thread
« Reply #573 on: September 17, 2015, 08:06:44 PM »

Offline ushdadude

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Re: Food/Recipe Thread
« Reply #574 on: September 17, 2015, 08:07:16 PM »
Why not try a local store for a bigger selection and cheaper prices?

i went to the container store. wasn't much cheaper if at all

Offline noturbizniss

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Re: Food/Recipe Thread
« Reply #575 on: September 17, 2015, 08:11:10 PM »
Get the lid and cut a hole out for the machine. it'll slow down the evaporation significantly
Exactly my plan.  I probably had to add 30% more water on sunday
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Offline ushdadude

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Re: Food/Recipe Thread
« Reply #576 on: September 17, 2015, 08:31:55 PM »
Exactly my plan.  I probably had to add 30% more water on sunday

and that can mess with the temp

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Re: Food/Recipe Thread
« Reply #577 on: September 17, 2015, 09:28:16 PM »
and that can mess with the temp
I used my thermapen to take tap water at like 130 and added slowly and it only dropped by a degree or two and went back up within minutes
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Re: Food/Recipe Thread
« Reply #578 on: September 17, 2015, 09:29:09 PM »
Why not try a local store for a bigger selection and cheaper prices?
Also want to ensure BPa free. Usury amazon does beat local shnook stores.
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Re: Food/Recipe Thread
« Reply #579 on: September 17, 2015, 09:40:53 PM »
i went to the container store. wasn't much cheaper if at all
I meant a restaurant supply store.